Chip Shop-Style Chips
Chip shop-style chips (or chippy chips) are a British classic. Very lightly golden thick chips with a slightly crispy exterior and a soft, fluffy interior.
Servings: 3 - 4 servings
Ingredients
- 1 kg (2.2 lbs) of floury potatoes this is the unpeeled weight
- 1 tsp vinegar cider, white wine or malt vinegar
- Oil for deep frying
Instructions
- Peel the potatoes and slice them into thick (1.5cm) chips.1 kg (2.2 lbs) of floury potatoes
- Place in a colander and rinse, twice, in cold water.
- Place in a bowl and cover the potatoes in cold water (make sure they’re completely submerged). Add in the vinegar too.1 tsp vinegar
- Soak for 30 minutes.
- Drain the potatoes and place in a large pan. Cover with water and bring to the boil, then simmer for 8-10 minutes, until tender.
- Drain in a colander and allow to steam dry for 5 minutes.
- Heat the oil in your deep fryer to 170C/340F.Oil for deep frying
- Add the potatoes to the fryer basket and slowly lower down into the oil, ensuring they’re not going to bubble over.
- Fry for 5-6 minutes, until lightly golden brown.
- Turn off the fryer, drain the chips and serve with plenty of salt and vinegar.
Notes
Be careful with hot oil. Never leave it unattended.
Potatoes:
Use floury potatoes - such as Maris Piper or Rooster – these will ensure a fluffier chip interior and a crispier exterior.
Why soak the potatoes?
Soaking the potatoes helps to remove some of the starch. It's the starch in the potatoes that causes chips to brown.
Having excess starch = more browning.
Chippy chips should be light in colour, so we want to remove as much starch as possible. Why par-boil first?
We par-boil to ensure they’re cooked through. Then fry to crisp up and lightly brown.
If you just fried the chips (without par-boiling) the chips would be a lot darker brown. Can I make them ahead? These are best eaten freshly cooked, but if you wanted to prep ahead a little, you could cut the peel and slice the potatoes into chips, then place them in a bowl of cold water (so they’re totally covered). They’ll be fine on the side for an hour, but any more than that put them in the fridge. I wouldn’t recommend leaving them in water for more than 8 hours. Nutritional information is approximate, per serving, This recipe serves 3-4. I've calculated this approximately, based on the recipe serving 4 people and the chips absorbing 100ml of oil altogether.
*Oil absorption can vary - usually between 8%-25% of the weight of the food being fried.*
Soaking the potatoes helps to remove some of the starch. It's the starch in the potatoes that causes chips to brown.
Having excess starch = more browning.
Chippy chips should be light in colour, so we want to remove as much starch as possible. Why par-boil first?
We par-boil to ensure they’re cooked through. Then fry to crisp up and lightly brown.
If you just fried the chips (without par-boiling) the chips would be a lot darker brown. Can I make them ahead? These are best eaten freshly cooked, but if you wanted to prep ahead a little, you could cut the peel and slice the potatoes into chips, then place them in a bowl of cold water (so they’re totally covered). They’ll be fine on the side for an hour, but any more than that put them in the fridge. I wouldn’t recommend leaving them in water for more than 8 hours. Nutritional information is approximate, per serving, This recipe serves 3-4. I've calculated this approximately, based on the recipe serving 4 people and the chips absorbing 100ml of oil altogether.
*Oil absorption can vary - usually between 8%-25% of the weight of the food being fried.*
Nutrition
Calories: 402kcal | Carbohydrates: 44g | Protein: 5g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 15mg | Fiber: 6g | Sugar: 2g
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